Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus.

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作者： Yvan,Le Marc ^[1] ; Florence,Postollec ^[2] ; Véronique,Huchet ^[2] ; Mariem,Ellouze ^[3]

作者单位： Adria Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, ZA Creac'h Gwen, F-29196, Quimper, France. Electronic address: yvan.lemarc@adria.tm.fr. ^[1] Adria Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, ZA Creac'h Gwen, F-29196, Quimper, France. ^[2] Nestlé Research Center, Lausanne, Switzerland. ^[3]

关键词 Bacterial diversity D-value Heat resistance Quantitative microbial risk assessment Stochastic model

主题词蜡状芽孢杆菌(Bacillus cereus);计算机模拟(Computer Simulation);热温度(Hot Temperature);微生物生存能力(Microbial Viability);模型, 生物学(Models, Biological);种系发生(Phylogeny);孢子, 细菌(Spores, Bacterial)

DOI 10.1016/j.ijfoodmicro.2022.109607

PMID 35276493

发布时间 2022-05-31

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